Recent content by mkedda

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  1. mkedda

    HELP! Pork hit 200 at 10:30... guests coming at 8pm.

    ok. thanks a ton everyone!
  2. mkedda

    HELP! Pork hit 200 at 10:30... guests coming at 8pm.

    so i can leave them wrapped in foil and towels in a cooler from 11am until 7pm in the evening and its safe ?
  3. mkedda

    HELP! Pork hit 200 at 10:30... guests coming at 8pm.

    My pork shoulders hit 202 at 10:30 am and my guests arent arriving until 8pm. What should I do to safely and deliciously server this food!
  4. mkedda

    Help! mid smoke 6.5 lb brisket at 185 after 3 hours!

    when you say pretty quick. what was the time?
  5. mkedda

    Help! mid smoke 6.5 lb brisket at 185 after 3 hours!

    Thanks to all of you. I hope it turns out well. Its my first brisket. have done ribs and pulled pork a bunch of times but this is different. I am making this one for my Dad. So, if its 6 lbs and 1.5 hour per it should take about 9 hours. I am at hour 5 ish and I am at 180. Its at 190 now and...
  6. mkedda

    Help! mid smoke 6.5 lb brisket at 185 after 3 hours!

    I did calibrate the thermo. Moved to a seperate part of the meat. How long should a 6.5 lb flat take?
  7. mkedda

    Help! mid smoke 6.5 lb brisket at 185 after 3 hours!

    double checked just now. we are at 229 in smoker meat is at 176. still only about 4 hours. its a 6.5 lb brisket flat.
  8. mkedda

    Help! mid smoke 6.5 lb brisket at 185 after 3 hours!

    Please help me! Making fathers day smoke. the brisket has only been on for about 4 hours and I am already at 185. this is way faster than I expected. What could be going on ? Tips... Help?
    • mkedda
    • Thread
    • Replies: 18
    • Forum: Beef
  9. mkedda

    HELP! Pork Shoulder, Ribs, and Chicken - Timing?

    had to delay this until next weekend!.
  10. mkedda

    Pork Butt and Fatties 9_1_10

    How did you defrost it? How long did it take to defrost?
  11. mkedda

    NEW Pulled Pork Method* 2-2-1 type approach

    it may look something like this 6(no foil) - 6(foil) - 1(no foil)  
  12. mkedda

    NEW Pulled Pork Method* 2-2-1 type approach

    I am curious, has anyone ever considered a 2-2-1 type approach with Pulled Pork. Here is what I am thinking. Smoke at 225 until Internal temperature reaches 160. Foil and smoke until IT temperature reaches 185. Unfoil and smoke until 200.  Wrap back in foil and place in cooler for about...
    • mkedda
    • Thread
    • Replies: 6
    • Forum: Pork
  13. mkedda

    HELP! Pork Shoulder, Ribs, and Chicken - Timing?

    Do you all think this is too much to do? should I eliminate the ribs or chicken? Which is elimination makes the day easier?
  14. mkedda

    HELP! Pork Shoulder, Ribs, and Chicken - Timing?

    After the success of the last smoked pulled pork, I have convinced my wife to allow me to do another for our daughters 4th B-day party. This time, she has upped the ante. She has asked me to do Pulled Pork, Ribs, and Bone In Chicken breasts! I need help with the timing off all of this. I need...
    • mkedda
    • Thread
    • Replies: 9
    • Forum: Pork
  15. mkedda

    11hrs, perfect temp, wet bark ??

    thermo is calibrated usinb boiling water test, +/- 3 degrees rub is mainly brown sugar (1/2 cup brown sugar) to about 8 tablespoons of spices. i did mop several times and i was heavy with the mop, i bet that was my problem, now that i think about it. (doh) does the water pan come into play?
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